Name: Goober Peas (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup Raw Peanuts-in shell; 1/2 cup Sorghum Molasses; 1/4 cup Water; 1 tbsp Apple Cider Vinegar; 1/4 tsp Salt

Recipe tier

A traditional Southern treat of roasted peanuts and sorghum molasses, often enjoyed during celebrations.

Total 45 min

Serves 6

Steps 8

Ingredients 5

Soundtrack the cook

Soul kitchen · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Peas
1 cup 140 g Raw Peanuts-in shell
Syrup
cup 120 mL Sorghum Molasses
cup 60 mL Water
1 tbsp 15 mL Apple Cider Vinegar
tsp 1.25 mL Salt

Equipment

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Instructions

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Preheat oven to 350°F (175°C).
Spread the Raw Peas in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the shells are lightly browned and the peanuts are fragrant.
While the peanuts are roasting, prepare the Syrup. In a medium saucepan, combine the Sorghum Molasses, Water, Apple Cider Vinegar, and Salt.
Bring the Syrup to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until slightly thickened.
Once the peanuts are roasted, let them cool slightly. Crack the shells and remove the peanuts.
Pour the Syrup over the peanuts and stir to coat evenly.
Let cool completely before serving.